Smoked Salmon

Smoked Salmon

Ingredients

  • Salmon
  • (Link to 'Smoked Salmon Brine' recipe)
  • (Link to 'Cajun Spice' recipe)

    • Directions

    1. Slice salmon into 2-3 inch wide pieces.
    2. Place 6-8 pieces of salmon in a Ziploc bag and cover with brine.
    3. Refrigerate for 24-48 hours.
    4. Drain salmon and place on wire racks (leaving room between pieces).
    5. Sprinkle Cajun spice on both sides of salmon pieces (can use it liberally).
    6. Using a pellet grill, smoke on lowest setting for 2 hours.
    7. Raise temperature to 230 degrees and heat until meat is not "springy" to the touch (be careful not to get too dry).

    Notes

  • May have to remove thinner pieces before thicker pieces during final step.

    • Category

  • Meat

    • Keywords

  • Salmon
  • Smoked Salmon Brine
  • Cajun Spice

    • C u i s i n e S c h u l z